I got to thinking about what to take to the family Christmas Eve celebration tomorrow night and thought it might be fun to take a birthday cake.
And by birthday cake, I mean a Devil's Food cake with boiled white icing. (And by "boiled white icing," I mean icing made with beaten egg whites and simple syrup.)
The reason I call this particular cakely combination "birthday cake" is that Mom always made this type of cake for our birthdays. I don't ever remember a store-bought cake; it was always Devil's Food, white icing. Oh, Mom baked it in a tube pan, too; not layer pans or a sheet pan.
So off to Googleland, in search of DFC recipes.
None of them seemed right. They all seemed... wrong, somehow. None called for the white icing; they all required chocolate or buttercream or a glaze.
Meh. I kinda gave up.
Until today, when I thought to look in the Fannie Farmer Boston Cooking School cookbook I inherited from Mom and Gramma.
(Cue sounds of angelic chorus.)
There it was: Devil's Food Cake, just as I remember it, made with Baker's Chocolate, not cocoa. The instructions even say to bake it in a tube pan! The last instruction says to frost it with "White Mountain Cream," and a reference to the page number.
I looked it up -- White Mountain Cream is boiled white icing, again just as I remember it, right down to boiling water and sugar until it spins a thread when dripped from a spoon.
Guess what I'm making for dessert tomorrow?